How a Master Chef Runs an Iconic 115-Year-Old New Orleans Restaurant - Mise En Place

Galatoire’s is one of New Orleans’s most famous and historic restaurants. Here we follow executive chef Phillip Lopez as he prepares the restaurant’s exceptional Creole and seafood dishes for service in one of the most iconic dining rooms in the country.
Credits:
Producer/Director: Daniel Geneen
Camera: Connor Reid, Daniel Geneen
Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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[@eater]

Has anyone been to Galatoire’s? Follow the chef and restaurant here: instagram.com/chefphilliplopez and instagram.com/galatoiresnola

[@pfingstenshow]

Galatoire's is my favorite restaurant in New Orleans!

[@bjs1130]

Around 10 years ago......The portions are HUGE.....Fun Atmosphere with an incredibly deep menu!!

[@fastbuckwu]

We wanted to go when we were in NO but I didn't have a jacket. But I heard later that they will lend you a jacket. Next time i'll make a stop.

[@polyclot1976]

I had the turtle soup there.

[@altonbrownluva]

Love this restaurant!

[@laneofmagic]

Dude keeps his knives on his waist. He's a warrior chef.

[@mtio2807]

He hugged his supplier 😢

[@JBGecko13yt]

Ok I need to know the back knife!!!! I'm a knife guy, it looks like cold steel Master hunter in s3v :)

[@calvintsai3029]

The knife is a tojiro field knife, asked chef himself

[@JBGecko13yt]

@@calvintsai3029 thanks!

[@JBGecko13yt]

@@calvintsai3029 its nice looking and good steel, I would need to make a better sheath though. maybe a quick disconnect. leather.

[@fraserdougall8965]

As an Exec Chef myself. This man is an icon. Running one of the most historical kitchens in America. The classical way, with modern touches. What an inspiration. Nothing but love for NOLA and the way kitchens across the city look out for each other. One love

[@karlg1535]

I don't even like fish but I watched the whole video because you could tell this chef is very passionate about service and cooking!

[@stevetrump8823]

Lol no you aren't so stop

[@Korksbebig]

@@stevetrump8823 executive chef isn't an impossible role to get to. Just cause your narrow minded self can't achieve doesn't mean others can't.

[@fraserdougall8965]

@@Korksbebig well said, thank you sir

[@dragon.fromindia3235]

God please decrease gold price it helps to increase jewellery sales in India

[@samuelgonzalez5798]

As a former employee in the video, we enjoyed making it. It was a lot of fun that day in the kitchen.

[@youtmeme]

what happened?

[@Ricardo_Lucero]

What’s up with that pot for those potatoes looked like sheep hair

[@jamie6387]

@@Ricardo_Lucero Dirty cast iron....115 years of flavor on that pot

[@Ricardo_Lucero]

@@jamie6387 for sure straight from a witch

[@juleszeller9789]

did your chef really walk around with a knife on his back belt like a douche? lol

[@MrMishbah]

Really like this series. Watching passionate people work perfecting their crafts.

[@Name-jw4sj]

Turtle? So Turkey, Chicken, Beef, Pork, Fish, Lamb don't satisfy your appetite so yall eating turtle now? Like what is wrong with you guys?

[@Galactic123]

@@Name-jw4sj Turtle is delicious don't knock it till you've tried it. The turtle soup at Galatoire's is legendary.

[@Name-jw4sj]

@@Galactic123 stfu I am a vegetarian. I don’t eat fing turtles.

[@Default78334]

@@Name-jw4sj So why are you here?

[@Hexadolf]

@@Default78334 He want to tell everyone he's a vegetarian, duh.

[@rebeccalegia]

This Chef is running the heartbeat of this restaurant, and he's running it so well. That's a very special Head Chef.

[@Name-jw4sj]

Kinda nasty though that he was using his bare hands to make the food. Not sure what is so hard about wearing gloves.

[@juancornejo7091]

@@Name-jw4sj my mom don’t wear gloves making pupusas 🤷🏻‍♂️

[@XxCreateFlowxX]

@@Name-jw4sj hilarious that you think the people who make your food are always wearing gloves. Work in a kitchen you'll never want to eat out again. Doesn't bother me

[@Zach8murphy]

If there’s an older women going by momma at your restaurant I already know it will be a top 5 meal of my life.

[@nickherting4698]

Yep

[@bigprocrastinator]

He seems like the kind of manager that a lot of places need right now

[@clemfandango5908]

A waiter there can make 70k a year.

[@ForzaNewbie]

@@clemfandango5908 any high roller venue. Bartenders at exclusive bars, dealers at high betting tables etc…

[@nekyat]

@@clemfandango5908 but the kitchen staff making 15$ an hr.

[@curlyhairdudeify]

@@nekyat Tell the tippers to stop tipping, and tell the chef to just pay the waiters $15/hr.

[@Anthraxicus]

"Right now" in this industry translates to "Always" with guys like these.

[@1993Nautilus]

You can tell they run their assess off to keep this place running but rarely have I ever seen such joy and relaxed attitude in a kitchen. They all seem to be having a good time and having fun, its amazing.

[@jdelorenzod2725]

Thats for the cameras.

[@1993Nautilus]

Or sure, we can go with the purely cynical answer. That works too

[@WHODATNATION314]

That’s New Orleans for ya! Laid back, hard workers. That’s how we do it in The Big Easy!

[@Tahia213]

Jean Galatoire, the founder of the French restaurant is also one of the ancestor of the French-creole food. The restaurant was run by his descendants until the fourth-generation. Amazing to see that this restaurant is still alive 115 years later and has been preserved, that’s legacy and heritage to the local culture.

[@gokellurseff8435]

Just because someone is French and lives in Louisiana does not make them Louisiana Creole. 😐😐😐 The Louisiana Creoles are decendants of the first colonial inhabitants. Galatoire was a Frenchman who didn't show up in Louisiana until 1896. The dishes in the restaurant existed in Louisiana Creole and Cajun cultures way before Galatoire commercialized them.

[@katarinabodega8249]

You really out here spreading misinformation with ya whole chest out. 😂😂😂

[@scottbourque8120]

Look at that. Some knows how to Google, copy, and paste...

[@srice8959]

I remember as a little kid we always went there for our families Easter Dinner!! Also for each one of the Families Birthday’s too!!

[@IslenoGutierrez]

@@gokellurseff8435 I’d have to agree with you that creoles are the descendants of the colonial population of Louisiana, regardless of race as I’m a Louisiana creole whose ancestors arrived to New Orleans, Louisiana in the 1700’s. But with that aside, Galatoire’s is one of those old line restaurants that serve New Orleans creole cuisine as the first Galatoire’s in New Orleans were no doubt “foreign French” as post-statehood French immigrants were known as in 1800’s Louisiana, the family itself had been absorbed by Louisiana creole culture. Many times, those “foreign French” would even marry into established French and Spanish creole families, even into German creole or Acadian creole families (known today as cajuns). Regardless, Galatoire’s is a New Orleans creole restaurant since it’s food is New Orleans creole cuisine.

[@mrboatshoe]

Love how the chef shouted out EVERY employee that was on camera. You can tell they really are a team and when shit hits the fan they muscle thru all those tickets👌👌💪💪💪💪

[@samuelgonzalez5798]

Except for that coolio looking guy

[@arlingtonguy54]

My parents brought me there in the mid 60’s as a kid and I went while on my honeymoon in the early 70’s. I think we always ordered crabmeat au gratin. I was so impressed by the professional waiters. I’d love to go again and see if it has changed.

[@srice8959]

Some of the Waiters there literally have never worked anywhere else. From their late teens until they retire. I’ve got a couple of friends that are waiters there, and literally pull down $65,000-$75,000 a year! That’s a nice amount for New Orleans.

[@texastigerlsu1]

It hasn't changed.

[@holdingthebull]

huh.... you were a kid in the mid 60's and your parents brought you there. Then at the most 5 years later you went there on honeymoon? The timeline doesn't make sense.

[@sonnyskold5634]

@@holdingthebull of course it does? say she was 13 mid 60s then 19-20 in early 70's. Why couldnt she been married then?

[@holdingthebull]

@@sonnyskold5634 kid in 60's is under 13.... then less than 5 years later married.

[@mrloboto]

Looks like a lot of integrity, personality, and fun going on.

[@maniswolftoman]

That’s what a good kitchen is.

[@92edro]

Well said

[@joshuapatrick682]

It’s Nola man. It’s just a Thursday to them…

[@Facetimer864]

Don't forget the low wages unhealthy heat and no benefits

[@adriana7310]

Just ate here on Thurs. night and my goodness the food was out of this world! My waitress Martine was awesome and recommended her fav dish which was the Crab au Gratin, and it DID NOT DISSAPPOINT!!! Reallllly great food loved every bite!

[@jackmehoffe9372]

Jealous

[@rodneypratt7082]

I was a waiter for over 20 years just takes me back. If you work with people who love their job as much as you do the night goes faster

[@frograna2]

That and the high energy makes for a great atmosphere when everyone comes together when everyone is working properly and not having a hissy fit

[@TheJamesawesome]

I love the Mise En Place episodes I rewatch them all the time! So happy to see more coming out!

[@larrycobb5798]

I’m a proud Louisianan. There’s so much love that we put into everything that we do. Especially when it comes down to food and a good time.

[@primeribviking3688]

Ha! Chef Phillip was running a kitchen back when I thought I could handle New Orleans kitchens. Glad to see he's riding high there

[@oneworldonesource8118]

This is my third time watching and I get it that people know that they are being filmed and will act differently (best behavior) but something about Chef Lopez and his staff’s relationship looks amazing (total respect for each other).

[@blokin5039]

DID THE CHEFF PISS ON YOUR FOID???

[@blokin5039]

Urinate on something? Poop in head?

[@taylorcorry1869]

Now that's a head chef! Head chefs out there, im sure your working hard every day and and the respect I give should go without saying. But, the way he handles things is just how it should be. No screaming. 250 covers and this guy was as cool as a cucumber. One day if I'm ever lucky enough to have a restaurant of my own I want to take peice of this with me.

[@LIONTAMER3D]

nowhere in America will you find food as vibrant, innovative, and at the same time classically timeless as the heavenly cuisine of Louisiana; even the gas station food is nuts.

[@Timeless4eva]

yes yes

[@69Muscle]

New Orleans is such a special and sublime culinary experience. I ate at K Paul’s and Brennan’s 2 years ago, among other amazing restaurants. All the meals were absolutely incredible, but that New Orleans flair and spice is what makes New Orleans, my favorite foodie city.

[@joeyricefried9621]

Same

[@texaswader]

I've been eating at Galatoire's since I was in junior high school. It's a must do when we are in New Orleans. If you are in New Orleans you have to go and eat there. it's not inexpensive but it's not as expensive as other places and the food is top shelf. Whatever you do though, be sure and eat at the ACME Oyster House. Come on here and thank me later.

[@MrjackStar]

Like this guys confidence, you can tell it's infectious for the rest of the staff

[@JohnnyLally]

I love how positive and uplifting he is with his staff. This man leads by example.

[@sbblmb]

They got a good vibe in the kitchen, love it. Giving his staff, even the new ones, the chance to shine. Great folks

[@aliciaw3347]

The way he used a segment based on his restaurant to highlight other vendors, restaurants, independent contractors and employees just tells me he's a class act! Definitely going here when I visit.

[@davisluong2060]

This is what I call controlled chaos. Its awesome to see that and how in the end it still goes well despite how chaotic it can be.

[@christopherlee1695]

That is the most satisfying part of working in a kitchen is to get through the chaos and feel like everyone did a good job!!

[@aggerum8829]

Feel like he's the type of guy to take chances on staff who aren't at the standard he liked and let them improve even in a restraint that's 115 year old, how all businesses should be managed.

[@MrKeeganimal]

Definitely the vibe I got when he introduced the fryer. Massive insight there.

[@SonaraRuna]

Does nobody else find it funny that the chef de cuisine's last name is literally Bouillon? Just me?

[@TheJetiLP]

He was destined from the start to be a chef. :D Looks like a chef and has a food name.

[@SonaraRuna]

@vawies Hard being big-brained sometimes.

[@rosegetizo8775]

turtle meat?

[@zishan1929]

Jeff Bouillon 🤣

[@gguidry13]

Louisiana we got of bunch of those kind of last names

[@7477238]

Love the behind the scenes stuff shown here. The personalities, the dedication, the coordination and the sheer amount of hours restaurant owners and workers put in is incredible.

[@joeyclemenza7339]

being a chef not only requires passion... but persistence and consistency.... kind of like an iconic rock band. they gotta have the willingness to do the same thing, day in and day out, over and over again for years. yeah, they're allowed to change their menu... but just like the rolling stones... they gotta keep playing the hits.... can't skip a few nights and not play "satisfaction." that's really where a lot of really great chefs fall... it just becomes something of a chore. the passion just leaves... so I gotta hand it to this man to be like, "nope!!! not only are we going to play the hits, but we're going to reinvent a way to play them, and make them sound BETTER!!!" hats off to this guy, man... incredible.

[@RushikeshJoshi8]

With so many moving pieces one would expect some chaos but for me, the highlight was how every dish was plated to perfection, not a thing out of order. Kudos.

[@kedmond]

This may be my favorite episode. They're not trying to be fancy or precious. They're just making good food and caring for and about their community.

[@MrKeeganimal]

I was sold on the restaurant from the beginning, but seeing a waiter at 12:39 garnish a dish after someone maybe forgot to, that says a whole damn lot about the synchronicity of the place.

[@johnnyboy5875]

He may have just been adding extra garnish.

[@peterogrodnick5693]

New Orleans ranks very high on my “must visit” list and this resto really sold me. I’m really drawn to institutions like this. That menu though, hooooly moly is it ever gigantic.

[@ChicoBarz]

The effort and love that they put into they’re food makes me smile and happy to know that people like them still exist in this world

[@cherrykimhatzaw7814]

I love how he empowers his team…that’s family right there💗

[@firstnamesurname2210]

What a great episode, mise en place is my favorite series here and really glad they made more of them recently!

[@amsterdamshusi]

This is a great example of why I love this series: a profile of chefs at the top of their game who clearly LOVE their job and the people they work with. Also, I always dig when they shoutout their purveyors like this guy!

[@wsvitak]

This is awesome. A community of small businesses and locals helping each other out. The chef going to the local seafood place and the seafood place utilizing local people that fish. This is how a community should be and it’s a shame it’s usually not like this anymore. Everything is commercially processed. Quality has dropped, small business suffer and pricing has only gone up.

[@mprador09]

I don’t think people realize the amount of inside information that was shared here today. 👨🏽‍🍳🚀. All positive of course. I wonder how much of this episodes was scripted tho (if any)

[@sherriek3476]

Thats just a great master chef running his kitchen nothing to hide 😉 beautiful video .... master chef from Boston Massachusetts.

[@recoil53]

Soup made once a week. Emphasizing prep is done every day makes me wonder about where he's been before.

[@catalystcody4949]

A real chef doesn’t care because he actually knows the work to stay consistent. Anyone, any restaurant can be good once or for awhile but 115 years of excellence. Good luck

[@ConnorLipke]

@@recoil53 Last restaurant I worked in would serve the same batches of soup for 2-3 days, and have backups they made on sundays if/when the first batches ran out. Very rarely was soup ever fresh.

[@recoil53]

@@ConnorLipke That's still making soup 2-3 days a week. This is also supposed to be a high end restaurant, not Panera.

[@louiearmstrong]

You know your place does VOLUME when you use a 20-30 gallon tilt skillet to prep one dish

[@guillermodelnoche]

This was phenomenal! The pace of the video captured the pace of the Chef’s day. He is a Beast! So much respect!

[@haydenpeairs4635]

Love seeing the local distributors, fishers, and cooks of South Louisiana. That’s the heart of culture.

[@OI-fh3uf]

That fried drum with crawfish tails looks so damn good 😫

[@marca4443]

Go get one

[@lexremillard2549]

phillip lopez is a G. He is the right man for the job.

[@gabrielantes2954]

i love the way this kitchen work with love and passion, they’re not just co-workers, they’re friends.

[@TomTropicana]

Thanks so much for sharing this. The Spirit and energy in that place is as special as the cuisine. Whoever did the production on this nailed it.🔨🙌😊

[@rickeymitchell8620]

This food looked so delicious. My uncle and aunt were both foodies. I understand now why they spent their lives in New Orleans. On top of that she was a good Cajun girl. One day I hope to sample some food there. This man is full of passion for his food and the restaurant's tradition. If it ain't broke don't fix it. Make it the way it has always been made. Kudos to the chef and each employee.

[@sherriek3476]

Beautiful look into the soul &heart of a restaurant. I try to explain to many people how a kitchen has to work as a team and a family together one staff is just as important as the rest .treating your employees with respect goes a long way .one of the best videos I have seen on how a well run restaurant should be .as master chef from Boston Massachusetts I give this restaurant kudos well done 👏

[@lukea9873]

the fish supplier guy seemed like your words of appreciation meant a lot to him. That's awesome.

[@karthickraghuvaran3586]

Spot on!! Inspiring. Life lessons every time I watch these. Thank you.

[@AhesTheDre]

New Orleans, Louisiana is so on my bucket list! One day, one day.

[@skizzle88guy]

And it’s on my bucket list to get the hell away from 🤣🤣🤣🤣

[@danebono7667]

I remember when chef ran Root and Square Root in NOLA. Much more progressive menus- think scallops smoked in Cohiba cigar boxes, etc (and Square Root was an sixteen seat restaurant that only served chefs tasting menus). I though Galatoire's was an odd stop for someone as inventive as he is, but I'll tell you, the improvement in the restaurant's dishes was pretty immediate once he joined. Well done, chef.

[@edjarrett3164]

Wow! So impressive. Chef passionate, engaged and hands on in every aspect of their operation. All I saw were happy, motivated and energized cooks doing what they love with smiles on their faces. The front of the house, respectful, caring and part of a team. A leader like that makes working in a hard industry a joy. Nice work!

[@thomaslambert3161]

One of the most pleasing things about this vid was watching a man work hard and say id never ask anyone to do anything i wasnt ready to do. Love that!

[@Cogniche]

“If I could multiply her I would” I liked that haha

[@thecook8964]

Need clones of her

[@vaughanscott7308]

This is awesome. So much love and respect for these guys.

[@alexandercameron1977]

Superbly run kitchen! All of the staff happy, laughing and enjoying what it takes to provide fresh ingredients cooked with passion every day.

[@arancourt5623]

I had the pleasure of eating at Galatoire's a few years back, think it was 2020. Went on a cross country motorcycle trip just to try different restaurants, and Galatoire's blew me out of the water, and now I'm basically obsessed with Creole and Cajun cuisine. I think I'm the only guy in New England making Gumbo at least once a month and I still can't even come close to what I experienced down south. Great restaurant and great service. These guys deserve a lot more praise than I can provide.

[@gerardjohnson2106]

A bucket list destination for sure.

[@jayalbaos6166]

Working in a kitchen is such a humbling experience. Kudos to all the hardworking and motivated people at Galatoire's!

[@peterwalks8220]

I love the way he keeps everything calm ,.this is so amazing ....you're really a professional

[@josephgary9541]

His professionalism is a top notch ....so so amazing

[@nadinesmith-jensen7732]

I want to work here!!! I mean it!!! I love the energy of the back of the house there!!! I smiled when chef said”let’s have some fun!”

[@mikeyschmidt20]

I’m not a chef, I just love and appreciate good food. Seems like a great guy to work for.

[@demotivater]

What a treat to watch. Food looks fantastic from a kitchen that prides itself on putting it out. Well done.

[@tiptopperdagrasshopper1196]

My man's kitchen is kicking! Nice kitchens are constantly prepping and cooking. Those people look happy to, that shows a lot.

[@abib3822]

I came for the food, I stayed for chef's eyebrows! Talk about on fleek lol

[@citras2374]

Hhhhhh

[@robjohnston8083]

Really enjoyed this one. A very passionate hard working pro at the helm of a historic and obviously still successful restaurant. Seems quite a rare thing for a place to still be open let alone evolving and busier than ever after so very many years trading.

[@YahooMurray]

My first dinner in New Orleans was at Galatoire's in 1964, at age 15. I feel in love with New Orleans that night. I regret I will never see it again but that is life.

[@critie]

I like this kitchen because you can clearly tell there are certain chefs who have specializations at each station and can get the orders out at high quality in decent times.

[@JamesJones-cx5pk]

My family and grandparents went to the New Orleans World's Fair when I was 15. We stayed at the Monteleone and ate at Galatoies. I had the fish covered with crabmeat au gratin. It was the classiest place I've ever seen eaten , before or since. The waiters don't ever write anything down. They have to be bus boys for 10 years before becoming waiters.

[@vicbanks9079]

That kitchen ticks like a Patek Philippe watch. So smooth and lot's of lovin there. None of that frenetic, neurotic angry chef stuff here. They've got the groove. Ate there many years ago...from what I just saw I know it'll be the memorable dining experience again. Congratulations!!

[@b.l.1414]

Absolutely INCREDIBLE.

[@garymerritt3616]

Excellent video! I love New Orleans! Thank you.

[@johnf2539]

What a talented guy! That was a great restaurant video.

[@sro1020]

Amazing what a wonderful tradition!

[@jacobbaker2112]

This is probably my favorite episode of this series

[@diabeticdaniel7848]

This man is a treasure and his passion really shines through.

[@Chick3nluvver]

"Some people use veal, but we only use turtle" a minute later "and now the veal stock goes in" top kek

[@uwcb1]

Easy there skippy. Substitute veal meat for turtle.

[@cptn_chromo3189]

I love watching these types of videos that focus on the production in the kitchen. Having worked in a kitchen myself, I recognize the grind that all the line cooks go through on a nightly basis. It's a shame that so much of the tip money spent by patrons goes solely to the server when 90% of the experience is provided by the cooks.

[@nohalfmeasures6]

Dude was a born leader, passion for his food and his employees.

[@aaronmorua7512]

Man this man loves what he does and you can tell he treats his workers like family. A well oiled machine.

[@TheWorldHasGoneNuts]

Oh man, now that was some food that I can relate to. I need to arrange myself a trip to New Orleans.

[@Confused_Collared]

someone buy that kitchen a god damn extractor fan

[@joshuapepper3426]

Love his passion and work ethic.. You can tell his people love him.

[@jeffreycooley2032]

He seems like the coolest Chef to work for. The food made me want to get a flight to New Orleans right away!

[@viaj661]

i don’t know how to feel about warm oysters with spinach

[@Nhifirst]

These mise en place videos are great!

[@fivemjs]

Love this series. Fun getting to watch everyone coming together

[@rondiaz7134]

Gotta love when coworkers start to become your second family. A lot of love in this kitchen!!

[@smink1701]

Been to G’s many times and have never been disappointed.

[@peterchauvin1486]

When he says they get their meat before other places and named off places like commanders palace ...that's a big deal

[@SeahorseWorkshop]

Mr. Lopez... wow, you seem like a good man who really cares--good boss and loves what you do. Just bookmarked this restaurant and will check it out when I visit the city. Never heard of Galatoire’s and now I want to go there.

[@thomasmillin2155]

Fantastic film, thank you

[@amitzyraizy7774]

Loved it. Neeeeeed more series like this one with true dedicated team in the kitchen.

[@davidwise3573]

I very much like this series too they should do a lot more. They should check out BERNS STEAK HOUSE in Tampa. That redfish dish looked amazing

[@cardion411]

Love to see diverse kitchens. Dude really seems like he is running a great kitchen.

[@alexpara6834]

Beautiful series keep em coming 🙏🙏